Ingredients:
- 1 med. head of cauliflower, separated into flowerettes
- 1 med. onion, chopped
- 1 carrot, chopped
- 1 rib celery, chopped, or about 1/4 to 1/2 cup
- 4 cups chicken stock
- 1/2 tsp. Worcestershire sauce
- 1 cup Cheddar cheese, grated
- salt and pepper
- 2 cups half-and-half or light cream
- chopped chives
Preparation:
Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker. Cover and cook on low for 6 to 8 hours. Puree in blender to desired consistency. Return to slow. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to high and heat through; garnish servings with chopped chives, if desired.Serves 4 to 6.
More Cheese Soups:
Cream of Celery Soup Recipe
Cheese Tuna Chowder
Cheese Salmon Chowder
Vegetable Chowder
Cheese Chowder
Broccoli Cheese Soup with Swiss Cheese
Broccoli Cheese Soup
Cheeseburger Chowder
Cheddar Soup with Green Chilies
Alpine Cheese Soup
Cheddar Cheese Soup with Green Chiles
Broccoli Cheese Soup
Beer Cheese Soup
Quick Beer Cheese Soup
Cheddar Cheese and Beer Soup
Slow Cooker Recipes | Casseroles | Main Recipe Index
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